Best Cranberry Apple Walnut Relish Recipes

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APPLE-CRANBERRY RELISH



Apple-Cranberry Relish image

This fresh, ruby-colored cranberry apple relish is sweet and tangy, and the celery gives it a terrific crunch. At our house, it's a holiday menu mainstay since it's so pleasant with poultry and pork. -Edith McFarland, Willits, California

Provided by Taste of Home

Time 15m

Yield 16 servings (8 cups).

Number Of Ingredients 5

2 medium navel oranges
2 bags (12 ounces each) fresh or frozen cranberries
2 medium apples, peeled and cut into chunks
2 celery ribs, cut into chunks
3 cups sugar

Steps:

  • Grate peel of oranges and set aside. Peel and discard white membrane. Separate orange into sections and place half in a food processor or blender. Add half of the cranberries, apples and celery. Process until coarsely chopped. , Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

Nutrition Facts : Calories 172 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 2g fiber), Protein 0 protein.

CRANBERRY WALNUT RELISH I



Cranberry Walnut Relish I image

This is delicious yet easy to make. Best of all, it can be made several days ahead since it will keep for 3 weeks refrigerated or up to 3 months frozen.

Provided by Marlene

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Yield 8

Number Of Ingredients 5

12 ounces fresh or frozen cranberries
¾ cup white sugar
1 (12 ounce) jar orange marmalade
1 tablespoon lemon juice
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
  • Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
  • Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 267.4 calories, Carbohydrate 53.4 g, Fat 7.2 g, Fiber 3 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 24.6 mg, Sugar 46 g

APPLE CRANBERRY RELISH



Apple Cranberry Relish image

This relish has a great flavor especially with the addition of celery! Chopped pecans or walnuts can be added if desired.

Provided by Karen Dunn

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 12h30m

Yield 16

Number Of Ingredients 5

2 navel oranges
2 (12 ounce) packages cranberries
2 apples - peeled, cored and chopped
2 celery, chopped
3 cups white sugar

Steps:

  • Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 48.4 g, Fat 0.2 g, Fiber 3.4 g, Protein 0.5 g, Sodium 9.8 mg, Sugar 41.1 g

ALMOST-FAMOUS CRANBERRY WALNUT RELISH



Almost-Famous Cranberry Walnut Relish image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 4

1 orange
2 cups fresh or frozen cranberries (about 8 ounces)
3/4 cup sugar
1/4 cup chopped walnut pieces

Steps:

  • Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

CRANBERRY-APPLE CHUTNEY



Cranberry-Apple Chutney image

"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire

Provided by Taste of Home

Time 50m

Yield 16 servings (1/4 cup each)

Number Of Ingredients 13

1-1/4 cups sugar
1/2 cup water
1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts, toasted

Steps:

  • In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

ORANGE-WALNUT-CRANBERRY RELISH



Orange-Walnut-Cranberry Relish image

No need to cook this tart condiment made with cranberries, oranges and walnuts, just give it a quick spin in the food processor.

Provided by Food Network Kitchen

Time 2h10m

Yield 8-10

Number Of Ingredients 5

One 12-ounce bag fresh or frozen cranberries
1 small navel orange, chopped
2/3 cup packed light brown sugar
Pinch kosher salt
1/4 cup walnuts, toasted and coarsely chopped

Steps:

  • Add the cranberries, oranges, sugar and salt to the bowl of a food processor. Pulse until coarsely chopped. Transfer to a medium bowl, cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days. Stir well and top with the walnuts.

CRANBERRY, APPLE, AND WALNUT CONSERVE



Cranberry, Apple, and Walnut Conserve image

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

Categories     Condiment/Spread     Sauce     Fruit     Nut     Christmas     Thanksgiving     Quick & Easy     Cranberry     Apple     Walnut     Fall     Winter     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 8

1 1/2 cups water
3 cups turbinado sugar such as Sugar in the Raw
1 (3-inch) cinnamon stick
1/4 teaspoon ground allspice
3 (12-oz) bags fresh cranberries (2 1/4 lb; about 11 cups)
3 Gala or Pink Lady apples
2 cups walnuts (6 oz), toasted, cooled, and broken into small pieces
2 tablespoons Calvados or brandy

Steps:

  • Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
  • Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

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